I’m obsessed with making my own hamburger and sandwich buns! Finding an acceptable bun to buy at the market has become impossible. With ingredient lists a mile long full of all kinds of unhealthy sugars I’ve given up. I don’t understand why buns and breads are being bombarded with a ton of unnecessary sugars – some brands use three different kinds!
Just the thought of making my own rolls used to intimidate me. It only took one time to thoroughly hook me. And convince me I could never go back to buying them. Aside from the ease, they are far superior to any you can buy. Nothing beats a warm, soft, crusty roll straight out of the oven! All it takes is a little planning ahead.
I’ve professed my love for these very same buns before, a recipe that comes from King Arthur Flour. I’ve since made them using all white whole wheat (from King Arthur, of course!) and with bread flour, both successfully. They’re versatile and can be adapted to fit your specific needs and tastes.
For a soft(er) crust lightly brush melted butter over top; a beaten egg will produce a shinier, crustier finish. Use beaten egg to adhere poppy or sesame seeds over top, they stick better than with butter.
- In a small bowl dissolve yeast in the warm water, stir in sugar and allow to sit until bubbly, 5-10 minutes.
- Mix all of the dough ingredients together including the yeast mixture. Knead either by hand (on a floured surface, adding flour as needed), mixer, or bread machine until you get a soft, smooth dough.
- Put the dough in an large, oiled bowl, cover and allow to rise until doubled in size, about 1 hour.
- Gently deflate the dough. On a floured board or counter top divide dough into 8 equal pieces, shape each piece into a circle about 1? thick and flatten to about 3? across. Place the buns on a lightly greased baking sheet, cover, and let rise for about an hour or until very puffy.
- Preheat oven to 375°F. Beat egg with 1 tablespoon water, brush over tops and sprinkle with seeds.
- Bake for 12 to 16 minutes until lightly golden. Cool on wire racks.
Adapted from King Arthur Flour
Need some ideas to fill your buns?